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Friday, May 10, 2013

BBQ Baby Back Ribs

When I went to shop for a catering job, I notice that my local Piggly Wiggly grocery store had Baby Back Ribs on sale for $2.99 per pound. Here, that is an awesome deal. I actually bought 3 slabs of them. I've also been looking at a dry rub and finally decided to try it. I usually just use my house blend of salt, pepper and garlic, but this dry rub has caught my eye several times. I tend to stay away from spice blends that are loaded with paprika because to me, it makes them bitter. This blend has paprika, but it is very well balanced. The flavors blend very well, and none stands out to strong. Willie's Hog Dust is a very good dry rub for these ribs! I heard that the manager of The Pig uses it on his steaks every time he grills out! I'm sold!

1 slab of Baby Back RibsWillie's Hog DustPreheat oven to 275 degrees. I cut the ribs in half and heavily dusted the ribs with Willie's Hog Dust. Place them on a grill pan or a rack in a pan.

I cooked them for an hour

and turned the pan for them to cook even.

I cooked them for about 2 more hours.

Sauce:

1 yellow onion, chopped2 garlic cloves, minced1 tsp butter1 cup ketsup1/4 cup brown sugar, light or dark1/4 cup apple cider vinegar1/4 cup Texas Pete hot sauce2 tbsp worchestershire sauceSaute onion and garlic in butter in a large pan. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer about 10 minutes. Remove ribs from oven and slather heavily with sauce. Increase the heat to 300 degrees and return them to the oven for about 20 minutes or until the sauce has thickened and created a sticky glaze on the ribs. (Be careful not to let the sauce burn!)

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About Me

I'm a Southern Belle who learned to cook at my Mama's knee. I have been cooking since I was 4 years old. I put my heart and soul into cooking food. My food is soul food that is - southern with a twist. ~ Lynn Elliott Vining